We are already coming to the end of august (and coming to the end of summer by the looks of things here) so I thought it was time for some seasonal ingredient recipes, this month we’re focusing on sweetcorn. I did some research and found a few scone ideas that I really liked the idea of, you can never go wrong with a scone whether it's filled with jam or cream, or apparently even cheese and sweetcorn!
- Boil the corn for 4 mins until it's soft then preheat the oven to 220C/ 200 Fan/ Gas Mark 5.
- Mix flour, baking powder, mustard, paprika, salt and thyme into a large bowl. Mix with a wooden spoon until combined.
- Add the butter a few cubes at a time then rub it through your hands with the flour mixture, until the mixture resembles breadcrumbs.
- Strain the water from the corn and tip the corn into the flour bowl, then add most of the cheese, just leave a little bit to add to the scones later. This mixture will be very wet but just mix it as best as you can to get some shape and sturdiness from it.
- Mix the milk and lemon juice in a mug then add this to the mixture to make a sticky, loose dough but don’t overwork it, just incorporate the ingredients together.
- Tip the dough out onto a floured surface and pull 7 palm-sized balls from it, gently shape them into round balls and place them on a greased baking tray or silicone baking mat.
- Brush each scone with milk then add a couple of bits of cheese and a sprinkling of thyme and paprika on top.
- Bake the scones for 10-12 mins until golden.
- Remove from the oven and leave them to cool for 20 mins then transfer to a wire rack to cool completely.